The Fall Issue

Smoked Meat and Cabbage Nachos

Sheet Pan Crispy Tofu and Broccoli with Ginger-Lime Peanut Sauce

Kohlrabi, Parsnip, and Potato Mash

Cranberry-Gochujang Unstuffed Turkey Meatballs

Slow-Roasted Za’atar-Harissa Turkey Legs

Deli-Style Seeded Rye Bread

Loaf Pan Sweet Cornbread

Borscht with Apple and Ginger

Moroccan Chicken Pastilla

Loaded Sweet Potato Fries with Pulled Beef and Maple-Harissa Drizzle

Maple-Harissa Drizzle

Lemony Cod with Tomatoes and Chickpeas

Roasted Turkey Breast with Chutney and Pears

Hot Honey-Roasted Parsnips with Horseradish Crema

Coconut Lime Sweet Potato Soup with Curry Leaf Oil

Apple Cider Vinaigrette

Maple-Roasted Squash and Apple Salad

Warm Apple-Tahini Vinaigrette

Caramelized Fig Salad with Warm Apple-Tahini Vinaigrette

Rooibos Chai Old Fashioned

Cranberry-Orange Challah Rolls

Cranberry-Glazed Brisket Bake

Quick Maple-Cranberry Sauce

Creamy Garlic Dressing

Roasted Green Beans, Leeks, and Craisins with Creamy Garlic Dressing

Cranberry Coffee Cake

The Carajillo

Spiced Whiskey

Roasted Butternut Squash with Spiced Beef, Pine Nuts, and Fresh Herbs

Moroccan Chicken with Roasted Kabocha, Dates, and Preserved Lemon

Dairy-Free Butternut Squash Mac and Cheese

Shakshuka-Stuffed Acorn Squash

Garlicky Sweet and Savory Sticky Kabocha Squash with Fish Sauce, Lime, and Cilantro

Sweet and Smoky Romesco

10-Minute Romesco

Date-Rye Sticky Toffee Pudding

Maple-Tahini Chocolate Chunk Cookies

Issue 86, The Fall Issue, celebrates everything worth cooking once the weather cools down. Across 132 pages, we go beyond apples and pumpkins to make the most of fall’s full lineup, from cabbage, broccoli, parsnips, beets, cranberries, and sweet potatoes to an entire world of winter squash. Ronnie Fein introduces the extended cabbage family, with creative recipes like smoked meat and cabbage nachos and a kohlrabi, parsnip, and potato mash, while Micah Siva takes the confusion out of delicata, kabocha, honeynut, acorn, and more. Jeff Mosczyc talks turkey, with practical advice for getting it right and recipes that work just as beautifully with chicken. You’ll also find Moroccan chicken pastilla, loaded sweet potato fries with pulled beef and maple-harissa drizzle, cranberry-orange challah rolls, Adina Silberman’s guide to cranberries, and Shoshana Levin’s visit with spice master Lior Lev Sercarz. Plus, Liz Rueven reimagines the Old Fashioned without the alcohol, Avi J. Pusateri tackles the Carajillo, and The Sweet Spot closes things out with date-rye sticky toffee pudding and maple-tahini chocolate chunk cookies. It’s fall cooking at its best: familiar ingredients, unexpected ideas, and plenty of reasons to turn on the oven.

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